And I love preparing tomato salads for my parents (they're the vine-grown tomato industry's biggest supporters). For their 50th wedding anniversary in August 1999, I marinated sliced tomatoes in a basil and garlic vinaigrette, much like this recipe.
Mom and dad loved the tomatoes, and I used the tomato-infused vinaigrette to dress our salads on a camping trip to Mammoth Lakes, California during the week after the anniversary party.
FARM FRESH TOMATOES WITH BASIL
3 fresh tomatoes, diced and seeded
1/2 cup shredded fresh basil
2 cloves minced garlic
2 tablespoons extra virgin olive oil
1-1/2 tablespoon balsamic vinegar
Salt and pepper to taste
Mix ingredients and refrigerate two hours or overnight to blend flavors.
Marinated tomatoes with basil. We usually fill two (2-1/2-inch) hotel pans per meal with the tomatoes for two or three meals at camp. They're one of the most popular salads for the week-long camp session. The secret is to use a good brand of extra virgin olive oil, freshly minced garlic and chiffonade of fresh basil.